This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

I saw a leaf falling in my backyard while I was playing with my sons, so obviously, it’s time to start pumpkin everything. 🙂 Last year, I created my Crock-Pot Pumpkin Spice Latte, which is a HUGE pot full of PSL. A lot of you had fun taking this treat to your Fall get togethers, but you wanted a single-serve version. Totally understandable.

This version is awesome because it’s easy. I’m not a Drive-Thru-Sue at heart, I’m actually more of a Frugal Franny (making your own ingredients, etc), but the more Drive-Thru-Sue hacks I bring into my life, the better I am able to stay on plan. So maybe Sue and I have a lot more in common than I think. 😉 This recipe makes one big mug of latte goodness. I recommend blending all ingredients for the smoothest result. Blending it also gives it that coffee-shop foam that makes drinks seem fancier. This is a THM:S drink.Not into coffee? I’m coming out with an oolong based PSL next week, it just needs some tweaks.

Note: I used MCT Oil to cut down on the cream. If you don’t have MCT oil, feel free to use 1 T. Cream instead. There is a little protein in this drink, but as always make sure your snacks and meals are anchored in protein! 🙂

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

Overnight oats have been such a lifesaver this Summer. What’s easier than mixing a few ingredients, putting it in the fridge and waking up to a nutritious breakfast? Not much, friends. Not much. I’ve been playing around with different combinations of overnight oats and besides my Blueberry French Toast Overnight Oats, these Cinnamon Roll ones really take the cake. I personally only eat cold overnight oats during warmer months (weird because I’m an iced coffee all year ’round girl!) so I HAD to come up with at least one more variation before my overnight oat season ends. 🙂

I made this recipe similar to my hot Cinnamon Roll oatmeal, adapting it for overnight oats. The result is an almost pudding like texture with all the flavors of a cinnamon roll, without all the work. I find that this breakfast is satisfying thanks to all the protein that the Greek yogurt has. I like to triple this recipe and have enough for a few breakfasts. This recipe is single-serve, however. If you’re feeling fancy, feel free to make the optional Greek Yogurt “icing” to really amp up this recipe.

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

I’m a huge fan of frozen yogurt. Like, I heart those cute frozen yogurt shops that make you gain ten pounds in one sitting with a passion.

I also like ice cream. So much, that I’d have a bowl of it every night whenever it’s in my house. I tried to make my own frozen yogurt in the past, but it was seriously lacking in the creamy goodness department. One day, I was making my Single Serve Chocolate Mousse and wondered if the same concept could be used to create a lighter ice cream made mostly from yogurt.

The result was a deliciously creamy, soft serve. I think this dessert is great because Greek Yogurt is full of probiotics and protein. A pinch of salt takes away any bitterness, leaving you with a decadent texture. Yo-Cream also a lighter treat than traditional ice cream, so you can have it every day and not feel your waistline expanding from too many Heavy “S” goodies. You’re going to love how easy it is to whip up. I just got an ice cream maker off Amazon that made this treat in 20 minutes. I plan on making more varieties of my Yo-Cream before cooler weather hits, so let me know what options you’d like to see in the comments below! 🙂 This recipe makes one pint of ice cream.

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

I saw a recipe for Peanut Butter Banana Muffins floating around and I just had to convert it! These muffins are considered an “E” fuel because of the oatmeal. There’s not actually any peanut butter in them..there is peanut flour which keeps this “E” friendly. The muffins are easy to make and super-family friendly. I’m really excited about their texture, which mimics that of banana bread perfectly. Stay tuned for a loaf version. 🙂

This recipe is also fairly frugal as it uses oat flour. I just grind my own in my blender. No need to buy another flour when I have the ingredient right in my cupboard. I also prefer to use the ripest bananas possible for this recipe. Like, nearly black. It just makes the muffins taste better, in my opinion.

These muffins have lots of protein in them already, but I do like to pair them with a Trimmy Light!

1. Preheat the oven to 350 and lightly grease/prep your muffin tin.
2. Mix together the wet ingredients.
3. Stir in the dry ingredients until just combined
4. Divide the mixture between 12 muffin cups.
5. Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

During one of my late-night “Pinning” sessions, I saw all these yummy desserts made with Cadbury Eggs! Since Easter is coming up, I wanted to re-create one of the ideas that I saw so we Trim Healthy Mamas could have a decadent treat on Easter too! I decided to create Creme Egg Brownies. These brownies are made using the base from my Peanut Butter Brownie Bites recipe, but if you’re super loyal to another THM-friendly brownie, feel free to sub that out.

I knew that the creme layer would be perfect if it was made with My Montana Kitchen’s Sweetened Condensed Milk. Seriously, if you haven’t made it yet, run to your kitchen ASAP to get a batch in your fridge. This stuff is amazing in coffee, or simply to make amazing treats like these brownies. 🙂 I did make one slight variation to alter the texture a bit, but that variation also added extra protein!

To add a little extra oomph I put more chocolate on top simply by melting chocolate chips and a bit of cream together until smooth. This recipe feeds a crowd and makes one 9×13 inch pan. This is a richer dessert, so you may find yourself only wanting one! I keep mine refrigerated because I think that makes the layers sit better.

Preheat your oven to 350 degrees. Melt butter and bakers chocolate over low heat till just smooth. Pour into a large mixing bowl and add remaining ingredients. Stir until combined. Pour batter into a greased 9x13 inch baking pan. Bake for 28 minutes or until barely done. You want your brownies to be just barely done, as I find this makes them super fudgy. Let cool.

Sweetened Condensed Milk

Make My Montana Kitchen's Sweetened Condensed Milk. Let cool to room temperature and add the protein powder or collagen. Stir and layer on top of cooled brownies. Place in fridge until set (about 20-30 minutes).

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

Quinoa is one of the most blood sugar friendly grains out there. It’s easy to digest, making it the perfect breakfast grain. I know people don’t normally associate quinoa with breakfast, but after trying this recipe, you’re going to be totally sold on the idea. 🙂

This breakfast dish is made in the Instant Pot. If you don’t have an Instant Pot yet, feel free to make this following the cooking instructions on the back of the grains package. In the Instant Pot, it takes about 15 minutes altogether, which isn’t bad. It has a wonderful flavor. I added a chopped apple, some cinnamon, sweetener, and vanilla. What I like about quinoa is that the texture is unique and not super “mushy”.

You’ll love the simplicity of this recipe. It makes 2-4 servings. I refrigerated leftovers and they tasted just fine when heated throughout the week. 🙂 This is a great “E” breakfast. Pair it with a little greek yogurt for additional protein. Want more breakfast quinoa ideas? Check out this one from Wonderfully Made Dearly Loved!

Add all ingredients to Instant Pot and stir. Close and lock the lid and turn to "Manual" pressure. Select 1 minute cooking time. When the timer goes off, do a natural pressure release for 8 minutes. Open the lid and serve!

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

Overnight oats are one of the best secret weapons ever. They can be made ahead, they’re easy to make, delicious and there are SO many different combinations! This recipe is one of my favorite ways to make overnight oats. Think blueberry french toast dripping in maple syrup and butter. Somehow, this oatmeal manages to imitate those flavors perfectly!

I like to top my oats with a bit of cottage cheese and a tiny smear of extra jam. It just makes it look a little prettier. 🙂 These oats taste perfectly fine cold, but you can heat them in the microwave for a minute to have a hot breakfast. This recipe is single serve, but a generous helping!

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

I’m always trying to find new ways to dress oatmeal up a bit. Oatmeal is a frugal breakfast option that is very filling. When you find a recipe that you love and want to incorporate into your menu, you can save quite a bit of money on your grocery bill!

My Chocolate Chai Oatmeal is a decadent way to get your “E” meals in if you’re following the Trim Healthy Mama plan. It features a rich, dark chocolate base with a hint of chai spice to give you a unique breakfast experience. The best part is, you don’t even have to own the many spices that make up a chai blend. For this recipe, we’re going the easy route and using chai tea to boil our oatmeal in. This oatmeal tastes like dessert and it’s a wonderful way to start your day! Confession: I’ve actually made this recipe for a snack and even dessert. It’s that good!

This recipe makes one large bowl of oatmeal. I like to top mine with a dollop of Greek or Triple Zero yogurt for added protein. The oatmeal is quite thick, so feel free to add a dash or two of almond or cashew milk to get the consistency you want!

1. Bring the water and tea bag to a boil and let steep for 5 minutes
2. Remove the tea bag and stir in the oatmeal. Let simmer until done. This may vary by brand, so always consult your package!
3. Stir in the sweetener, cinnamon, cocoa powder, almond or cashew milk, vanilla and salt.
4. Enjoy!

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

I’m a huge fan of hot cocoa, especially ones that are a bit different. In the past, I’ve created recipes for mint hot cocoa and recently perfected this recipe I’m sharing with you today! There’s something special about a cup of steaming Mexican Hot Chocolate. Mexican Hot Chocolate is just as creamy as your regular hot chocolate, but it’s complemented by a unique spice blend. This cocoa includes a burst of flavors from chili powder, vanilla, cinnamon and if you want a little kick, cayenne pepper.

The recipe is single serve but makes a very large mug. I was able to get my share and satisfy the curiosity of two little men. Traditional Mexican Hot Cocoas are heavy in cream and sugar, but I decided to add creaminess to this recipe using coconut oil to keep it a little lighter. This is a good idea, especially if you want to indulge in a squirt of fat-free Reddi-Whip on top or even whip up a batch of homemade whipped cream. I’d recommend the extra sprinkle of cinnamon as a garnish, it makes things prettier. 😉 If you don’t feel like indulging, this recipe is a Deep S.

My hot cocoa is the perfect way to warm up on a cold day and with the impending winter storm brewing, this recipe is timely.

Heat the almond milk, water and vanilla on the stove over low until warmed through. This took me about five minutes. Add all dry ingredients to a blender. Slowly add the almond milk mixture and blend until smooth. Enjoy!
*Alternately, you can use an immersion blender and keep everything on the stovetop. 🙂

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

I’m sure you’ve heard of Peanut Butter Blossom Cookies, right? Those little peanut butter bites filled with Hershey’s Kisses were basically the epitome of Christmas cookies! I thought about creating a THM-friendly Peanut Butter Blossom cookie, but I really wanted to do something a little different, so cake came to mind. These mini cakes are so adorable. The cake base itself is light and chewy, flavored with the perfect amount of peanut butter. Instead of using the traditional chocolate candy, I recommend filling the tops with your favorite on plan fudge recipe. Paired together, these cakes almost taste reminiscent of a Reese’s!

When I baked these cakes, I used my silicone mini bundt cake pan that I found at a thrift store. You can find something similar here. I used almond flour because that’s what I had on hand, but I’ll give alternate measurements for using Baking Blend. 🙂

I used this condensed milk recipe from My Montana Kitchen and just added about 1/4 C. Cocoa Powder while it was simmering. I let it simmer until it was SUPER thick over low heat. It took about 20 minutes. The cocoa made it a bit thicker and fudge like.

If you’re using Baking Blend:

Decrease Baking Blend to 3/4 C.

If you don’t have a pan like mine, you can use an 8×8 inch pan and spread the fudge on top.

This cake is sure to be a hit with your family! Mine has already asked me to make it again!

Preheat oven to 350. Cream Peanut Butter, Butter and sweetener together until fluffy. Beat in the egg and vanilla. Add all dry ingredients and blend until combined. Put in greased pan and bake for 25 minutes or until knife inserted comes out clean. Let cool.
Prepare your favorite THM-friendly fudge while the cakes are cooling. Fill the tops with the chocolate and enjoy!

Hi, I’m Cate!

Subscribe to my Mailing List and Get my eBook "The Busy Mom's Guide to Eating Well on a Budget" for FREE!

Posts You Might Like..

Archives

Archives

Grace-Filled Homemaking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.